Mediterranean Herb Lamb with Potato – Celery Puree and Glazed Silver Onions

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the puree:

For the meat:

For the vegetables:

1 glass onion (s) (silver), drained
7 tablespoon sugar
100 ml balsamic vinegar

Mediterranean Herb Lamb with Potato – Celery Puree and Glazed Silver Onions

Instructions

Preheat the oven to 180 degrees (convection 160 degrees).
Peel, wash and roughly dice the potatoes or sweet potatoes and celeriac. Cook in salted water for about 25 minutes until soft.
In the meantime, remove the leaves or needles from the bunch of parsley and rosemary. Dice the toast bread slices and finely chop together with the herbs in a blender. Then knead thoroughly with the butter.
Caramelize the 7 tablespoons of sugar in a saucepan and deglaze with the balsamic vinegar and stir until the sugar has dissolved again. Remove the saucepan from the plate and stir in the silver onions. If the reduction becomes too thick, add vinegar again.
Rinse the rack of lamb and pat dry. Season with salt and pepper. Then heat 3 tablespoons of oil in the roasting pan. Fry the squares on the meat side for 2 minutes. Turn the squares over and then spread the herb paste on them. This is, depending on the temperature of the butter, a little firmer - so it is easier to separate the flakes from it with your hands and distribute them on top. Pour in the lamb stock and fry the meat in the oven for about 15 minutes.
Drain the potato and celery mix and return to the pot. Add the sour cream and butter and season with salt, pepper and the grated nutmeg. Mash finely and stir until smooth with a whisk.
Divide the rack of lamb in the middle and put 2 halves together with the herb crust facing outwards on the protruding ribs. Serve with the puree and the silver onions as well as the balsamic vinegar reduction.

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